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Red Velvet Buttermilk Cake Recipe

This Red Velvet Buttermilk Cake is soft, moist, and tangy with a subtle cocoa flavor, finished with rich cream cheese frosting. A classic Southern favorite perfect for celebrations or cozy weekends.
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Ingredients
  

For the Cake:

  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 cup vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoons red food coloring

For the Cream Cheese Frosting:

  • 16 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • Whisk flour, sugar, baking soda, salt, and cocoa powder in a large bowl until combined.
  • Whisk oil, buttermilk, eggs, vanilla, vinegar, and red food coloring in a separate bowl until smooth.
  • Gradually add wet ingredients to dry ingredients. Mix until smooth, being careful not to overmix.
  • Divide batter evenly between pans. Bake for 30–35 minutes, or until a toothpick comes out clean.
  • Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  • Beat softened cream cheese and butter until smooth. Add vanilla and salt. Gradually mix in powdered sugar until fluffy.
  • Place one cake layer on a plate. Spread frosting on top, stack the second layer, and frost the top and sides. Decorate with piping swirls if desired. Refrigerate cake for 30 minutes to set before slicing.